Szechuan Beef Spicy Stir-Fry (Printable View)
Tender beef and vibrant peppers tossed in bold Szechuan sauce with toasted peppercorns and a spicy kick.
# Ingredient List:
→ Beef
01 - 1.1 lbs flank steak, thinly sliced against the grain
→ Marinade
02 - 1 tbsp light soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch
05 - 1/2 tsp sesame oil
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 green bell pepper, thinly sliced
08 - 1 small yellow onion, sliced
09 - 3 spring onions, cut into 2-inch pieces
10 - 2 cloves garlic, minced
11 - 1-inch piece ginger, minced
→ Szechuan Sauce
12 - 2 tbsp light soy sauce
13 - 1 tbsp dark soy sauce
14 - 1 tbsp rice vinegar
15 - 1 tbsp chili bean paste (Doubanjiang)
16 - 1 tbsp hoisin sauce
17 - 2 tsp sugar
18 - 1 tsp toasted and ground Szechuan peppercorns
19 - 1/2 tsp crushed red pepper flakes, adjust to taste
20 - 2 tbsp water
→ Stir-Fry
21 - 2 to 3 tbsp vegetable oil
22 - 1/2 cup roasted unsalted peanuts or cashews (optional)
# How to Prepare:
01 - Combine flank steak with all marinade ingredients in a bowl. Mix thoroughly and let rest for at least 15 minutes.
02 - In a separate bowl, blend all Szechuan sauce components until homogeneous and set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Stir-fry marinated beef for 1 to 2 minutes until browned. Remove and set aside.
04 - Add another tablespoon of oil into the wok. Stir-fry garlic, ginger, and onions for approximately 30 seconds until fragrant.
05 - Add bell peppers and spring onions to the wok. Stir-fry for 2 to 3 minutes until tender-crisp.
06 - Return beef to the wok. Pour in the prepared Szechuan sauce and stir to evenly coat all components.
07 - Incorporate peanuts or cashews, if desired. Cook for an additional 1 to 2 minutes until the sauce thickens and everything is heated through.
08 - Transfer immediately to serving dishes, ideally accompanied by steamed jasmine or basmati rice.
# Expert Suggestions:
01 -
- That tongue-tingling Szechuan peppercorn sensation is genuinely addictive—it's like discovering a whole new flavor dimension you didn't know existed.
- The beef stays incredibly tender while the vegetables keep their snap, creating a textural contrast that makes every bite interesting.
- It comes together faster than you'd expect, making it perfect for weeknight dinners when you're craving something that tastes restaurant-quality.
02 -
- Don't overcrowd the wok when you're browning the beef—if the pieces are stacked on top of each other, they'll steam instead of sear, and you'll lose that crispy exterior that makes this dish special. Work in batches if you have to.
- The Szechuan peppercorns must be toasted and freshly ground. Buying them pre-ground loses that electric, numbing quality that makes this dish unforgettable. Toast them in a dry skillet for 30 seconds, just until fragrant, then grind them with a mortar and pestle or spice grinder.
03 -
- Mise en place is everything with wok cooking—have every ingredient prepped and within arm's reach before you turn on the heat. Once you start, it moves too fast to chop garlic or measure sauce.
- If your sauce seems too thick or thin, you can always adjust with a splash of water or a drizzle of soy sauce. Taste constantly and make small corrections—that's how you develop your cooking intuition.